Saturday, 11 January 2014

Mixed berry jam

I had had success with rhubarb and strawberry jam. We loved the jam. Then I gave it all away at Christmas. Berries were cheap. So berry jam it was.

I searched the web for a recipe but couldn't find anything that was quite right. So I winged it. Using my experience with the last jam. And it worked.

I now have a jar in the fridge, have given on to my mum and have a couple of other jars to see us through for a while. Maybe it is time to make more chutney.

I am keeping this post brief because we are off to the beach for a few days and I am distracted by packing, birthdays, comedy on the telly, and recipe testing. As usual there is much to post about, just not much time for it.

Hull the strawberries. Place in saucepan with remaining ingredients and bring to boil over medium heat. Simmer on low heat for about 60-80 minutes. (I simmered it for 20 minutes, got impatient and turned the heat to high for about 15 minutes and it started to bubble and spit too much so I lowered heat again for about 30 minutes.)

While jam is simmering, sterilise your jars and lids. I bake mine for
30 minutes in the oven at 150 C and boiled the lids on the stovetop for
10 minutes, then dried them on a rack. I find it easy to put all the
jars in a roasting dish so I am not having to handle them individually.

Meanwhile, place a saucer in the freezer. When jam seems thickened - it should be clinging to the spoon and there will be a trail if you drag the spoon through it - place a small blob on sauce and if you run your finger through the cooled jam it should leave a clear path through the mixture (rather than it running together again).

Spoon into sterilised jars and screw lids on tightly. (I made about 3 and a half jars.) Store in a cool place. Keep in the fridge once opened.

Looks delicious and I adore the deep red colour. I used to make a lot of jam but not done it for a few years. I once made berry jam and then added the grated zest of lime, it was really good. You'll have to try it on your next batchI'm jealous of all your berries, its still cold here!

Thanks Emma - I don't usually eat lots of jam but have been eating more with home made jam about. And thanks for the kind comment on my pictures - I had wished for more time to get it right but probably sometimes best to just go with the first few

Ah, to be off to the beach knowing Mixed Berry Jam is waiting for my return. Not happening in this neck of the woods I'm afraid. But, I can dream:) Thanks for sharing, Johanna. Have a wonderful time!!!

I greatly fear that berries would not survive the journey from fresh to jam with me around. I am eating them at a gorgeous pace at the moment but sometimes do encounter rather battered cheap ones and they would be perfect for jam making.

I haven't made jam for ages, I just never seem to have the time. It is so good too, much nicer than anything you can buy. In the winter I sometimes just use a bag of frozen mixed fruit to make jam and it is lovely, but I bet this is better!

Thanks Jac - I am terrible at buying fruit to make jam and suddenly I have to make it or it will be a crying waste of money and good fruit. Am sure this would work well with frozen berries too but have never thought to try it

I'm always a bit scared of jam making, though I did make some excellent red currant jelly just before Christmas and it was a doddle (well, I nearly burned it, but it was quite simple!) Have a lovely holiday!

Thanks lucy - I think there were redcurrants on sale when I made this and later I kicked myself for not buying some to add to the jam - have only used them once and would love to try them more. But am finding the berry jam easier than I expected

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Recipes and reflections in which our vegetarian heroine dreams of being tall and graceful as a giraffe; being a goddess in the kitchen; and being gladdened by green gadgets, green food and green politics because green is the colour of hope. See About Me for more info.